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4. Waukesha County, WI Restaurants

Business Info

Restaurant: Juvenile Center
Address: 521 Riverview Rd., Waukesha, WI 53187
Phone: (262) 548-7731
Total inspections: 6
Last inspection: Mar 7, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

Public law 108-265, The Child Nutrition and WIC Reauthorization Act of 2004, requires that all schools participating in the National School
Lunch Program (NSLP) or School Breakfast Program (SBP) shall, at least twice during each school year, obtain a food safety inspection conducted
by a state or local governmental agency responsible for food safety inspections.
Beginning January 1, 2009, at the request of the Wisconsin Department of Health Services (WDHS), the Waukesha County Division of Environmental
Health will begin performing the required food safety inspections at schools in Waukesha County that are participating in the NSLP or SBP.
The goal of our inspections is to review the school's food safety program and to make appropriate recommendations for compliance with standards
contained in the WI Food Code. Whenever there are compliance problems, Waukesha County Division of Environmental Health will contact the
appropriate state agencies, i.e., Department of Health Services and the Department of Public Instruction for technical assistance or other
measures to assure food safety.

THE SCHOOL FOOD SAFETY PLAN INSPECTION REQUIRES REVIEW OF THE
FOLLOWING ELEMENTS OF THE PLAN:
1. Is the Food Safety plan on-site? yes
2. Date the Plan was last reviewed by the Food Service Authority? 2008
3. Food Safety Program:
A. Food Service Authority Description Provided:
Facility Type: Yes___X__ No_____
(Satellite, Pre-packaged, Full Service, Commissary)
Employee Info: Yes__X___ No_____
(Number and type of employee at each site.)
Types of Equipment: Yes__X___ No_____
B. Review three written Standard Operating Procedures (SOPs). All SOPs
components must include:
1. Policy and procedure (may include critical limits);
2. Monitoring instructions;
3. Recording instructions; and
4. Corrective action procedures.
List the SOPs Reviewed: 1. Handwashing
2. Temeprature control
3. Sanitizing
List the missing components for each SOP reviewed.
The following items from the list above are missing from the Food Safety Plan.
C. Is there a written plan using Process HACCP principles for each menu item? Menu items categorized by process.
Process #1 - No Cook Yes__X__ No____ N/A____
Process #2 - Same Day Service Yes_X___ No____ N/A____
Process #3 - Complex Food Prep Yes____ No____ N/A__X__
Each Process Identifies:
Critical Control Points Yes__X__ No____
Critical Limits Established Yes_X___ No____
D. Records Review (Review three random days within the last inspection period).
List Temperature Charts Reviewed:


Date:_3/17/09____________ Date:__3/12/09____________ Date:_3/26/09___________
Temperatures monitored and recorded: Yes__X___ No_____
Temperature Record Accurate and Consistent: Yes__X___ No_____
Corrective Actions Documented: Yes__X___ No_____
Comments:

E. Is an employee food safety training program in place: Yes__X___ No_____
F. Are Health Inspections posted in public view: Yes_X____ No_____
Items checked "No" above must be included in your school's Food Safety Plan.

2 compt sink-Handwash
Machine-chemical sanitizer-100ppm chlorine
Temperatures-
cooler [milk] 35f
refrigerator 38f
freezer 0f
yogurt 37f
freezer 0f
Service temps noodles 141f, sauce 140f, 160f
Aviande is the vendor at Waukesha County Jail which provides meal service[breakfast, lunch and dinner] at Juvenile Center. Meals are
transported from jail to center.
Dish machine with tray racks for utensil washing-airdrying of utensils. Dishes washed @ 12:30pm-chlorine sanitizer. Facilities-oven
available for hot holding and heating of food.
Cambros are used for transport. Delivery temperatures from 108f to 135f. Items reheated and main jail notified of temperatue differences.
Food is served by staff-hands are washed and gloves are used. Thermometer available.

Public law 108-265, The Child Nutrition and WIC Reauthorization Act of 2004, requires that all schools participating in the National School
Lunch Program (NSLP) or School Breakfast Program (SBP) shall, at least twice during each school year, obtain a food safety inspection conducted
by a state or local governmental agency responsible for food safety inspections.
Beginning January 1, 2009, at the request of the Wisconsin Department of Health Services (WDHS), the Waukesha County Division of Environmental
Health will begin performing the required food safety inspections at schools in Waukesha County that are participating in the NSLP or SBP.
The goal of our inspections is to review the school's food safety program and to make appropriate recommendations for compliance with standards
contained in the WI Food Code. Whenever there are compliance problems, Waukesha County Division of Environmental Health will contact the
appropriate state agencies, i.e., Department of Health Services and the Department of Public Instruction for technical assistance or other
measures to assure food safety.
THE SCHOOL FOOD SAFETY PLAN INSPECTION REQUIRES REVIEW OF THE
FOLLOWING ELEMENTS OF THE PLAN:
1. Is the Food Safety plan on-site? yes
2. Date the Plan was last reviewed by the Food Service Authority? 2008
3. Food Safety Program:
A. Food Service Authority Description Provided:
Facility Type: Yes__X___ No_____
(Satellite, Pre-packaged, Full Service, Commissary)
Employee Info: Yes__X___ No_____
(Number and type of employee at each site.)
Types of Equipment: Yes__X___ No_____
B. Review three written Standard Operating Procedures (SOPs). All SOPs
components must include:
1. Policy and procedure (may include critical limits);
2. Monitoring instructions;
3. Recording instructions; and
4. Corrective action procedures.
List the SOPs Reviewed: 1. Thermometer calibration
2. Handwashing
3. Temperature control
List the missing components for each SOP reviewed.
The following items from the list above are missing from the Food Safety Plan.
C. Is there a written plan using Process HACCP principles for each menu item? Menu items categorized by process.
Process #1 - No Cook Yes_X___ No____ N/A____
Process #2 - Same Day Service Yes__X__ No____ N/A____
Process #3 - Complex Food Prep Yes____ No____ N/A__X__
Each Process Identifies:
Critical Control Points Yes__X__ No____
Critical Limits Established Yes__X__ No____
D. Records Review (Review three random days within the last inspection period).
List Temperature Charts Reviewed:


Date:__9/10/09___________ Date:__9/2/09____________ Date:_9/25/09___________
Temperatures monitored and recorded: Yes__X___ No_____
Temperature Record Accurate and Consistent: Yes__X___ No_____
Corrective Actions Documented: Yes__X___ No_____
Comments:

E. Is an employee food safety training program in place: Yes__X___ No_____
F. Are Health Inspections posted in public view: Yes__X___ No_____
Items checked "No" above must be included in your school's Food Safety Plan.

2 compt. sink-Handwash
Dishmachine-chemical sanitizer-150ppm
Temperatures
cooler 39f
freezer -2f
milk cooler 36f
cooler[yogurt] 38f
freezer 0f
Arrival temps Serving temp
sloppy joes 140f 158f
cottage fries 150f 156f
coleslaw 41f 40f

* 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness.C
A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at
exposure times specified under ¶ 4-703.11(C) shall be APPROVED as specified in §
7-204.11; shall be used in accordance with approved manufacturer’s label use instructions;
and shall be used as follows:
(A) A chlorine solution shall have a minimum temperature based on the concentration and
pH of the solution as listed in the following chart;
MinimumConcentration Minimum Temperature
mg/L pH 10 or less, degrees F pH 8 or less, degrees F
25 (120) (120)
50 (100) ( 75)
100 ( 55) ( 55)
(B) An iodine solution shall have a:
(1) Minimum temperature of 24oC (75oF),
(2) pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies
the solution is effective, and
(3) Concentration between 12.5 mg/L and 25 mg/L;
(C) A quaternary ammonium compound solution shall:
(1) Have a minimum temperature of 24oC (75oF),
(2) Have a concentration indicated by the manufacturer’s use directions included in the
labeling, and
(3) Be used only in water with 500 mg/L hardness or less or in water having a hardness
no greater than specified by the manufacturer’s label;
(D) If another solution of a chemical specified under ¶¶ (A)-(C) is used, the PERMIT HOLDER
shall demonstrate to the DEPARTMENT that the solution achieves SANITIZATION and the use of the solution shall be APPROVED.
Public law 108-265, The Child Nutrition and WIC Reauthorization Act of 2004, requires that all schools participating in the National School
Lunch Program (NSLP) or School Breakfast Program (SBP) shall, at least twice during each school year, obtain a food safety inspection conducted
by a state or local governmental agency responsible for food safety inspections.
Beginning January 1, 2009, at the request of the Wisconsin Department of Health Services (WDHS), the Waukesha County Division of Environmental
Health will begin performing the required food safety inspections at schools in Waukesha County that are participating in the NSLP or SBP.
The goal of our inspections is to review the school's food safety program and to make appropriate recommendations for compliance with standards
contained in the WI Food Code. Whenever there are compliance problems, Waukesha County Division of Environmental Health will contact the
appropriate state agencies, i.e., Department of Health Services and the Department of Public Instruction for technical assistance or other
measures to assure food safety.
THE SCHOOL FOOD SAFETY PLAN INSPECTION REQUIRES REVIEW OF THE
FOLLOWING ELEMENTS OF THE PLAN:
1. Is the Food Safety plan on-site? yes
2. Date the Plan was last reviewed by the Food Service Authority? 2008
3. Food Safety Program:
A. Food Service Authority Description Provided:
Facility Type: Yes__X___ No_____
(Satellite, Pre-packaged, Full Service, Commissary)
Employee Info: Yes__X___ No_____
(Number and type of employee at each site.)
Types of Equipment: Yes__X___ No_____
B. Review three written Standard Operating Procedures (SOPs). All SOPs
components must include:
1. Policy and procedure (may include critical limits);
2. Monitoring instructions;
3. Recording instructions; and
4. Corrective action procedures.
List the SOPs Reviewed: 1. Personal Hygiene
2. Transporting Food
3. Chemical storage
List the missing components for each SOP reviewed.
The following items from the list above are missing from the Food Safety Plan.
C. Is there a written plan using Process HACCP principles for each menu item? Menu items categorized by process.
Process #1 - No Cook Yes__X__ No____ N/A____
Process #2 - Same Day Service Yes__X__ No____ N/A____
Process #3 - Complex Food Prep Yes____ No____ N/A__X__
Each Process Identifies:
Critical Control Points Yes__X__ No____
Critical Limits Established Yes__X__ No____
D. Records Review (Review three random days within the last inspection period).
List Temperature Charts Reviewed:


Date:__2/22/10___________ Date:__1/19/10____________ Date:__1/6/10__________
Temperatures monitored and recorded: Yes__X___ No_____
Temperature Record Accurate and Consistent: Yes__X___ No_____
Corrective Actions Documented: Yes____ No_____N/A
Comments:

E. Is an employee food safety training program in place: Yes__X___ No_____
F. Are Health Inspections posted in public view: Yes__X___ No_____
Items checked "No" above must be included in your school's Food Safety Plan.

Federal law requires schools to post Health Inspection reports in a public location. We recommend that these reports be posted at each School's
Office.

Handwash sink/prewash sink
Machine-chemical rinse-oppm
Food is delivered from Main Kitchen-A'viands is the vendor
Temperatures-
refrigerator 37f
freezer 0f
milk cooler 37f, food cooler 40f
freezer -7f
Food transported in insulated containers
Food arrival temps rotini 150f, sauce 150f, beans 180f
Food service " " 150f, " 148f, " 170f

Follow up of dish machine
1. The dish machine is now maintaining 50-100ppm chlorine; registered 100ppm on test strip.
Company repaired pump.

Public law 108-265, The Child Nutrition and WIC Reauthorization Act of 2004, requires that all schools participating in the National School
Lunch Program (NSLP) or School Breakfast Program (SBP) shall, at least twice during each school year, obtain a food safety inspection conducted
by a state or local governmental agency responsible for food safety inspections.
Beginning January 1, 2009, at the request of the Wisconsin Department of Health Services (WDHS), the Waukesha County Division of Environmental
Health will begin performing the required food safety inspections at schools in Waukesha County that are participating in the NSLP or SBP.
The goal of our inspections is to review the school's food safety program and to make appropriate recommendations for compliance with standards
contained in the WI Food Code. Whenever there are compliance problems, Waukesha County Division of Environmental Health will contact the
appropriate state agencies, i.e., Department of Health Services and the Department of Public Instruction for technical assistance or other
measures to assure food safety.

Handwash sink/prewash sink
Dishmachine-chlorine-100ppm
Strips available
Food is prepared by A'viands and picked up at main kitchen
Food is tranported in insulated containers
Food service temperatures
Hamburger 165f, potato 165f, corn 158f
Meal service is @ 11:50am
Temperatures-
homestyle cooler 34f
freezer -7f
milk cooler 35f
cooler 37f
freezer 12f
Discussion re: dish machine-use of single service articles when machine is not functioning.

Public law 108-265, The Child Nutrition and WIC Reauthorization Act of 2004, requires that all schools participating in the National School
Lunch Program (NSLP) or School Breakfast Program (SBP) shall, at least twice during each school year, obtain a food safety inspection conducted
by a state or local governmental agency responsible for food safety inspections.
Beginning January 1, 2009, at the request of the Wisconsin Department of Health Services (WDHS), the Waukesha County Division of Environmental
Health will begin performing the required food safety inspections at schools in Waukesha County that are participating in the NSLP or SBP.
The goal of our inspections is to review the school's food safety program and to make appropriate recommendations for compliance with standards
contained in the WI Food Code. Whenever there are compliance problems, Waukesha County Division of Environmental Health will contact the
appropriate state agencies, i.e., Department of Health Services and the Department of Public Instruction for technical assistance or other
measures to assure food safety.
THE SCHOOL FOOD SAFETY PLAN INSPECTION REQUIRES REVIEW OF THE
FOLLOWING ELEMENTS OF THE PLAN:
1. Is the Food Safety plan on-site? yes
2. Date the Plan was last reviewed by the Food Service Authority? 2009-2010
3. Food Safety Program:
A. Food Service Authority Description Provided:
Facility Type: Yes___x__ No_____
(Satellite, Pre-packaged, Full Service, Commissary)
Employee Info: Yes___x__ No_____
(Number and type of employee at each site.)
Types of Equipment: Yes___x__ No_____
B. Review three written Standard Operating Procedures (SOPs). All SOPs
components must include:
1. Policy and procedure (may include critical limits);
2. Monitoring instructions;
3. Recording instructions; and
4. Corrective action procedures.
List the SOPs Reviewed: 1. Thermometer Use
2. Utensil use-handling ready to eat foods
3. hot holding foods
List the missing components for each SOP reviewed.
The following items from the list above are missing from the Food Safety Plan.
C. Is there a written plan using Process HACCP principles for each menu item? Menu items categorized by process.
Process #1 - No Cook Yes__x__ No____ N/A____
Process #2 - Same Day Service Yes_x___ No____ N/A____
Process #3 - Complex Food Prep Yes____ No____ N/A__x__
Each Process Identifies:
Critical Control Points Yes__x__ No____
Critical Limits Established Yes__x__ No____
D. Records Review (Review three random days within the last inspection period).
List Temperature Charts Reviewed:


Date:__1/2/11___________ Date:___1/19/11___________ Date:_2/12/11___________
Temperatures monitored and recorded: Yes__x___ No_____
Temperature Record Accurate and Consistent: Yes__x___ No_____
Corrective Actions Documented: Yes_____ No_____n/a
Comments:

E. Is an employee food safety training program in place: Yes__x___ No_____
F. Are Health Inspections posted in public view: Yes__x___ No_____
Items checked "No" above must be included in your school's Food Safety Plan.

Federal law requires schools to post Health Inspection reports in a public location. We recommend that these reports be posted at each School's
Office.

Kitchen has handwash and prewash sink
Dish machine has chlorine sanitizer-100ppm and strips available
Food is prepared by A'viands and transported from main kitchen in insulated containers.
Food temps-
refrigerator 35f freezer -1f
freezer -1f
milk cooler and storage cooler 38f
Food temp main kitchen arrival service
meatball 150f 140f 158f
tater tots 150f 140f 162f’;[
Meal service @ 11:50am

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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